Directions

1. 1

   Preheat your oven to 300°F. Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   In a clean, dry mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer on high speed, beat the mixture until soft peaks form—the peaks should curl when the beaters are lifted from the mixture.

3. 3

   Add the granulated sugar one tablespoon at a time while continuing to beat on high speed. Continue beating until stiff peaks form—the mixture should be glossy and hold firm, upright peaks when the beaters are lifted.

4. 4

   Using a rubber spatula or wooden spoon, gently fold the chocolate-peanut butter into the meringue until just combined, being careful not to deflate the mixture. Then gently fold in the crisp rice cereal until evenly distributed.

5. 5

   Drop the mixture onto the prepared baking sheets by rounded teaspoonfuls, spacing them about 1 inch apart. Sprinkle a few honey-roasted peanuts on top of each cookie.

6. 6

   Bake for 10 minutes at 300°F. Turn off the oven and leave the cookies in the closed oven for an additional 15 minutes without opening the door—this helps them dry out and become crispy. The cookies should be set but may have slight cracks on the surface.

7. 7

   Remove the baking sheets from the oven and transfer the cookies to a wire cooling rack. Allow them to cool completely before serving. Store in an airtight container for up to 5 days.